Singapore Laksa

Name: Singapore Laksa
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Ingredients: 5 pieces dried red chillies (soaked in hot water until soft and drained); 4 pieces fresh red chillies; 5 cloves garlic (peeled); 3 pieces shallots (peeled); 2 stalks lemongrass (white part only, sliced); 2 cm fresh galangal (peeled and chopped); 1 tsp turmeric powder; 2 tbsp dried shrimp (soaked in warm water for 10 minutes and drained); 3 tbsp neutral cooking oil; 2 tbsp homemade laksa paste (from above); 2 tbsp chilli oil (or standard cooking oil); 3 tbsp rempah-infused or store-bought sambal belachan (shrimp paste chilli); 1 litre chicken stock or prawn stock (made by boiling prawn shells); 400 ml coconut milk (or coconut cream for a richer texture); 2 tbsp fish sauce; 1 tbsp caster sugar; 2 pinches salt (to taste); 400 g thick rice vermicelli (soaked in warm water until soft and drained); 200 g fresh prawns (peeled and deveined); 100 g fresh cockles (optional, shucked); 100 g fried bean curd puffs (cut into bite-sized triangles); 1 cup bean sprouts (blanched); 2 pieces hard-boiled eggs (halved); 1 handful fresh laksa leaves (finely chopped—essential for authentic aroma)

by J_C • 2026

Why some badges are missing

Not vegan: chicken stock or prawn stock → try vegetable stock
Not vegetarian: chicken stock or prawn stock → try vegetable stock
Not egg-free: hard-boiled eggs → try ground flaxseed and water (1 tbsp ground flaxseed + 3 tbsp water per egg, rested 5 min)
Not soy-free: fried bean curd puffs
Not low-FODMAP: garlic → try garlic-infused oil
Not low-histamine: dried shrimp
Not low-GI / diabetic-friendly: caster sugar → try granulated sweetener (such as erythritol)
Not kidney-friendly: chicken stock or prawn stock → try low-salt vegetable stock
Not pescatarian: chicken stock or prawn stock

Based on listed ingredients — always check labels for allergies.

Prep

25m

Cook

30m

Serves

Rating

—

Total time · 55m

Ingredients

Kitchen Help

Shopping list

5 pieces dried red chillies — soaked in hot water until soft and drained
4 pieces fresh red chillies
5 cloves garlic — peeled
3 pieces shallots — peeled
2 stalks lemongrass — white part only, sliced
2 cm fresh galangal — peeled and chopped
1 tsp turmeric powder
2 tbsp dried shrimp — soaked in warm water for 10 minutes and drained
3 tbsp neutral cooking oil
2 tbsp homemade laksa paste — from above
2 tbsp chilli oil — or standard cooking oil
3 tbsp rempah-infused or store-bought sambal belachan — shrimp paste chilli
1 litre chicken stock or prawn stock — made by boiling prawn shells
400 ml coconut milk — or coconut cream for a richer texture
2 tbsp fish sauce
1 tbsp caster sugar
2 pinches salt — to taste
400 g thick rice vermicelli — soaked in warm water until soft and drained
200 g fresh prawns — peeled and deveined
100 g fresh cockles — optional, shucked
100 g fried bean curd puffs — cut into bite-sized triangles
1 cup bean sprouts — blanched
2 pieces hard-boiled eggs — halved
1 handful fresh laksa leaves — finely chopped—essential for authentic aroma

Tools

· food processor
· large pot
· wok
· separate pot for blanching

Instructions

Step by step

1
Step 1: Making the Laksa Paste (Rempah) - Blend the aromatics: Place the soaked dried red chillies, fresh chillies, garlic, shallots, lemongrass, galangal, turmeric powder, and soaked dried shrimp into a food processor.
2
Blitz to a paste: Pulse until the mixture forms a smooth, cohesive, and fragrant paste.
3
Step 2: Frying the Rempah & Building the Broth - Sizzle the paste: Heat 3 tablespoons of neutral oil in a large pot or wok over medium heat. Add the blended laksa paste and stir continuously for 6 to until the oil separates from the paste and the kitchen fills with a rich aroma.
4
Pour the stock: Pour in the chicken or prawn stock, bringing it to a gentle boil.
5
Enrich with coconut: Lower the heat and stir in the coconut milk, fish sauce, and sugar. Let the broth simmer gently for to let the flavours marry. Season with salt to taste. Toss in the tau pok (bean curd puffs) so they absorb the rich soup.
6
Step 3: Preparing the Proteins and Noodles - Cook the noodles: In a separate pot of boiling water, blanch the soaked rice vermicelli for 30 seconds to until just tender, then drain thoroughly and divide among serving bowls.
7
Poach the seafood: Drop the peeled prawns directly into the simmering laksa broth for until just pink and cooked through, then remove with a slotted spoon. (If using cockles, flash-scald them in the hot broth for 10 seconds).
8
Step 4: Assembly and Serving - Layer the blanched bean sprouts and cooked noodles into deep serving bowls.
9
Arrange the poached prawns, cockles, tau pok, and a halved hard-boiled egg over the noodles.
10
Ladle the piping hot, aromatic coconut laksa broth generously over the top so everything is submerged.
11
Garnish with a generous sprinkle of freshly chopped laksa leaves and a small dollop of sambal chilli paste on the side for an extra kick.